Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, December 30, 2021
Sunday, July 3, 2011
July 4th. . .and for dessert
PINEAPPLE BARS WITH CREAM CHEESE ICING
2 cups flour
2 tsp baking soda
1 (#2)can crushed pineapple(can use naturally sweetened/heavy syrup)
1/2 cup chopped pecans
2 cups sugar
1 tsp vanilla
2 beaten eggs
Mix dry ingredients together. Stir in pineapple, eggs, and vanilla. Add pecans and blend well together. Pour in to a jelly roll pan that has been well greased and floured. Bake at 350 degrees for 25-30 minutes. Let cool on rack while preparing icing.
Icing
8 oz pkg cream cheese
2 T butter
1 pound powdered sugar
3 tsp vanilla
1/2 chopped pecans
Blend cream cheese, butter, powdered sugar. Add vanilla. Mix well and spread on warm cake. Then sprinkle with chopped pecans. Cur warm cake and then refrigerate to cool.
PINEAPPLE ICEBOX PIE
1/2 pound vanilla wafers
1/2 c BUTTER
1 1/2 to 2 cups powdered sugar
2 eggs
1 small can crushed pineapple, drained
1/2 pint whipping cream
Crush wafers and put half on bottom of a Pyrex pie plate. Cream butter and sugar. Add eggs one at a time. Beat until smooth and creamy. Pour over crumbs in pie plate. Whip the cream and add the pineapple. Pour over butter and sugar mixture. Cover with rest of crumbs. Place in the refrigerator overnight.
2 cups flour
2 tsp baking soda
1 (#2)can crushed pineapple(can use naturally sweetened/heavy syrup)
1/2 cup chopped pecans
2 cups sugar
1 tsp vanilla
2 beaten eggs
Mix dry ingredients together. Stir in pineapple, eggs, and vanilla. Add pecans and blend well together. Pour in to a jelly roll pan that has been well greased and floured. Bake at 350 degrees for 25-30 minutes. Let cool on rack while preparing icing.
Icing
8 oz pkg cream cheese
2 T butter
1 pound powdered sugar
3 tsp vanilla
1/2 chopped pecans
Blend cream cheese, butter, powdered sugar. Add vanilla. Mix well and spread on warm cake. Then sprinkle with chopped pecans. Cur warm cake and then refrigerate to cool.
PINEAPPLE ICEBOX PIE
1/2 pound vanilla wafers
1/2 c BUTTER
1 1/2 to 2 cups powdered sugar
2 eggs
1 small can crushed pineapple, drained
1/2 pint whipping cream
Crush wafers and put half on bottom of a Pyrex pie plate. Cream butter and sugar. Add eggs one at a time. Beat until smooth and creamy. Pour over crumbs in pie plate. Whip the cream and add the pineapple. Pour over butter and sugar mixture. Cover with rest of crumbs. Place in the refrigerator overnight.
4th of July ....then and now.
Baked Beans
2 pounds navy beans
Small bottle of catsup
1 tsp soda
1 whole onion
1/2 pound salt pork, sliced very thin
1 T prepared mustard
1/2 sorghum or molasses
1 T Worcestershire Sauce
1 1/2 tsp salt
1/2 tsp pepper
Soak Bean overnight. Add soda and cook for 10 minutes. Drain. Rinse. Add salt pork and cover with boiling water. Cover and cook for 1 hour. Drain off part of the liquid and pour into baking dish or bean pot. Add remaining ingredients and bake at 300 degrees F for 3 hours.
Chicken Gumbo
1 chicken, about 3 pounds
4 tsp salt
1 pound ham diced
1/4 tsp Cayenne Pepper
1 minced onion
1/2 tsp white pepper
1 # 21/2 can tomatoes
1 sprig fresh parsley
1 can okra
2 T butter
1 diced pimento
4 T browned Flour
1 sprig fresh thyme
4 c chicken stock
Cut up chicken. Place in kettle and cover with ice cold water. Bring slowly to a biol. Simmer until chicken is tender. Remove meat from bones. Brown the ham. Add the chicken, vegetables, and seasonings. Simmer gently. Melt the butter and add the browned flour (brown flour in oven at 350 degrees) Add 2 cups of chicken stock and cook until well blended. Add remaining stock, chicken, ham, and vegetables. Cover and simmer for 45 minutes. Serve with a border of your favorite rice. Green Salad, cornbread & honey butter make this a meal! Umm-Umm Good!
Sauerbraten
Vinegar enough to cover meat
plus 1/3 more water
1/2 tsp ground allspice
1/2 tsp cloves
1 onion sliced
5 pounds chuck roast
3 tsp salt
4-6 gingersnaps
1/2 tsp dry mustard cream
1/2 tsp pepper
Mix vinegar, water, onion, and seasonings. Boil 5 minutes. Pour over the meat. Let stand 2-3 days in the back of the refrigerator. Roast meat in a little of the brine for 3 hours. Start oven at 500 degrees and lower after 30 minutes to 300 degrees for 2 1/2 hours.
Gravy: Add cream to the drippings and thicken with crushed gingersnaps.
Stuffed Bell Peppers serves 6
6 medium green, red, and/or yellow sweet peppers
1 pound ground beef or pork
1 large chopped onion
1 clove of garlic
1 10-ounce frozen wild rice and white rice mixture thawed
1 4ounce can sliced drained mushrooms
1/2 cup dry bread crumbs (I used crushed cornflakes)
1/4 c butter or margarine cut in to pieces
1/4 c grated Romano or Parmesan cheese
Dash dried crushed oregano
3 eggs slightly beaten
6 T fine dry bread crumbs
1 T butter or margarine
2 slices American Processed cheese
Cut off the tops of the peppers. Carefully remove & discard the membranes and seeds from the inside of each pepper. Place the sweet peppers right side up in a large saucepan. Fill the saucepan with enough "cold water" to cover the sweet peppers. Bring the water to a boil for 3-4 minutes or until the sweet peppers are just tendeer. Using tongs, carefully invert & place the peppers on paper towels to drain.
In a large skillet over medium heat, cook your meat, onion, green onions & garlic until the meat is no longer pink. Drain: discard the fat.
Add the rice, mushrooms, 1/2 the bread crumbs. 1/4 c butter or margarine, the Romano or Parmesan cheese, oregano, basil, and 1/4 tsp pepper to the meat mixture, stirring to mix the ingredients and to melt the butter/margarine. Remove from the skillet from the heat and carefully stir in the eggs. Return to the skillet to very low heat and cook 5 minutes.
Place the sweet peppers right side up in a 13x9x2 baking dish. Fill the peppers with the rice mixture and sprinkle with bread crumbs and margarine to your tastes.
Bake these stuffed peppers at 350 degrees for 15 minutes. Take out of the oven and top with the sliced up slices of American cheese. Place back in the oven just long enough for the cheese to melt.
2 pounds navy beans
Small bottle of catsup
1 tsp soda
1 whole onion
1/2 pound salt pork, sliced very thin
1 T prepared mustard
1/2 sorghum or molasses
1 T Worcestershire Sauce
1 1/2 tsp salt
1/2 tsp pepper
Soak Bean overnight. Add soda and cook for 10 minutes. Drain. Rinse. Add salt pork and cover with boiling water. Cover and cook for 1 hour. Drain off part of the liquid and pour into baking dish or bean pot. Add remaining ingredients and bake at 300 degrees F for 3 hours.
Chicken Gumbo
1 chicken, about 3 pounds
4 tsp salt
1 pound ham diced
1/4 tsp Cayenne Pepper
1 minced onion
1/2 tsp white pepper
1 # 21/2 can tomatoes
1 sprig fresh parsley
1 can okra
2 T butter
1 diced pimento
4 T browned Flour
1 sprig fresh thyme
4 c chicken stock
Cut up chicken. Place in kettle and cover with ice cold water. Bring slowly to a biol. Simmer until chicken is tender. Remove meat from bones. Brown the ham. Add the chicken, vegetables, and seasonings. Simmer gently. Melt the butter and add the browned flour (brown flour in oven at 350 degrees) Add 2 cups of chicken stock and cook until well blended. Add remaining stock, chicken, ham, and vegetables. Cover and simmer for 45 minutes. Serve with a border of your favorite rice. Green Salad, cornbread & honey butter make this a meal! Umm-Umm Good!
Sauerbraten
Vinegar enough to cover meat
plus 1/3 more water
1/2 tsp ground allspice
1/2 tsp cloves
1 onion sliced
5 pounds chuck roast
3 tsp salt
4-6 gingersnaps
1/2 tsp dry mustard cream
1/2 tsp pepper
Mix vinegar, water, onion, and seasonings. Boil 5 minutes. Pour over the meat. Let stand 2-3 days in the back of the refrigerator. Roast meat in a little of the brine for 3 hours. Start oven at 500 degrees and lower after 30 minutes to 300 degrees for 2 1/2 hours.
Gravy: Add cream to the drippings and thicken with crushed gingersnaps.
Stuffed Bell Peppers serves 6
6 medium green, red, and/or yellow sweet peppers
1 pound ground beef or pork
1 large chopped onion
1 clove of garlic
1 10-ounce frozen wild rice and white rice mixture thawed
1 4ounce can sliced drained mushrooms
1/2 cup dry bread crumbs (I used crushed cornflakes)
1/4 c butter or margarine cut in to pieces
1/4 c grated Romano or Parmesan cheese
Dash dried crushed oregano
3 eggs slightly beaten
6 T fine dry bread crumbs
1 T butter or margarine
2 slices American Processed cheese
Cut off the tops of the peppers. Carefully remove & discard the membranes and seeds from the inside of each pepper. Place the sweet peppers right side up in a large saucepan. Fill the saucepan with enough "cold water" to cover the sweet peppers. Bring the water to a boil for 3-4 minutes or until the sweet peppers are just tendeer. Using tongs, carefully invert & place the peppers on paper towels to drain.
In a large skillet over medium heat, cook your meat, onion, green onions & garlic until the meat is no longer pink. Drain: discard the fat.
Add the rice, mushrooms, 1/2 the bread crumbs. 1/4 c butter or margarine, the Romano or Parmesan cheese, oregano, basil, and 1/4 tsp pepper to the meat mixture, stirring to mix the ingredients and to melt the butter/margarine. Remove from the skillet from the heat and carefully stir in the eggs. Return to the skillet to very low heat and cook 5 minutes.
Place the sweet peppers right side up in a 13x9x2 baking dish. Fill the peppers with the rice mixture and sprinkle with bread crumbs and margarine to your tastes.
Bake these stuffed peppers at 350 degrees for 15 minutes. Take out of the oven and top with the sliced up slices of American cheese. Place back in the oven just long enough for the cheese to melt.
Monday, July 26, 2010
Silly Fudge
1 pkg chocolate fudge cake mix
1 pkg(14 oz) tofu drained and pureed
2 eggs
1/3 c vegetable oil
1 c water
Set oven to 350 degrees and flour a 13"x9"x2" baking dish.
Blend tofu & water for 15 seconds and mix together with the cake mix, oil, and eggs in a large mixing bowl.
Beat at medium speed for 2 minutes then pour into baking dish.
Bake 30-35 minutes or until cake springs back when touched lightly in the center.
Cool, cut into pieces and serve (serves 20)
1 pkg(14 oz) tofu drained and pureed
2 eggs
1/3 c vegetable oil
1 c water
Set oven to 350 degrees and flour a 13"x9"x2" baking dish.
Blend tofu & water for 15 seconds and mix together with the cake mix, oil, and eggs in a large mixing bowl.
Beat at medium speed for 2 minutes then pour into baking dish.
Bake 30-35 minutes or until cake springs back when touched lightly in the center.
Cool, cut into pieces and serve (serves 20)
Sunday, July 25, 2010
ok so no wheat, eggs, dairy........so what can I eat?
http://glutenfreemom.com/GettingStartedGlutenFree.html
http://www.betternutrition.com/
http://glutenfreegoddess.blogspot.com
http://www.amys.com
http://www.glutenanddairyfree.com
http://www.savvyvegetarian.com/
http://daisyjanie.typepad.com
http://www.maplegrovefoods.com/
http://www.stellalucy.com/ Thank you Debbie!
http://www.godairyfree.org/
http://www.lisasglutenfree.com/
http://www.sallyashbrook.com
http://glutenfreegirl.blogspot.com/
http://aprovechar.danandsally.com
http://www.celiacchicks.com/
http://www.glutenfreefabulous.com/
http://www.adventuresofaglutenfreemom.com
http://parents.berkeley.edu/recommend/where2buy/gluten.html
http://stacied.typepad.com/
http://www.celiac.com/
http://www.betternutrition.com/
http://glutenfreegoddess.blogspot.com
http://www.amys.com
http://www.glutenanddairyfree.com
http://www.savvyvegetarian.com/
http://daisyjanie.typepad.com
http://www.maplegrovefoods.com/
http://www.stellalucy.com/ Thank you Debbie!
http://www.godairyfree.org/
http://www.lisasglutenfree.com/
http://www.sallyashbrook.com
http://glutenfreegirl.blogspot.com/
http://aprovechar.danandsally.com
http://www.celiacchicks.com/
http://www.glutenfreefabulous.com/
http://www.adventuresofaglutenfreemom.com
http://parents.berkeley.edu/recommend/where2buy/gluten.html
http://stacied.typepad.com/
http://www.celiac.com/
Monday, January 4, 2010
Butternut Squash Soup
1 large red onion, rinsed and chopped (3 cups)
2 3-pound butternut squash, cut into 1-inch chunks
6 granny smith apples cut into wedges
1 bay leaf
1 1/2 teaspoon kosher salt
5 cups low-sodium chicken broth
2 cups water
1/2 Marsala cooking wine
1 tablespoon fresh rosemary
1/2 tsp seasoned pepper
1/2 allspice
2 teaspoons olive oil
sour cream
1.Place the onions, squash, apples, bay leaf, rosemary, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
2.Let cool for at least 20 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
3.Meanwhile, place the rosemary on a cutting board and roughly chop. Ladle the soup into bowls and sprinkle with the sour cream and rosemary. And if you like a light sprinkle of allspice, too!
2 3-pound butternut squash, cut into 1-inch chunks
6 granny smith apples cut into wedges
1 bay leaf
1 1/2 teaspoon kosher salt
5 cups low-sodium chicken broth
2 cups water
1/2 Marsala cooking wine
1 tablespoon fresh rosemary
1/2 tsp seasoned pepper
1/2 allspice
2 teaspoons olive oil
sour cream
1.Place the onions, squash, apples, bay leaf, rosemary, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
2.Let cool for at least 20 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
3.Meanwhile, place the rosemary on a cutting board and roughly chop. Ladle the soup into bowls and sprinkle with the sour cream and rosemary. And if you like a light sprinkle of allspice, too!
Monday, December 28, 2009
Annual Fish Soup!
The last few years one of my dearest friends has come to our home and prepared this soup. It is simple and wonderful!
Fish Soup
2 T minced garlic
2 pounds of Tilapia fillets cut in chunks
2 pounds medium raw shrimp
1 pound large raw shrimp
6 medium-sized Yukon Gold potaoes
1 medium head of cabbage cut in half and then cut in 6 large slices each
4 stalks of celery sliced
2 large yellow onions cut in half and each half cut in 3 sections
6 roma tomatoes cut in quarters
3 large dry chilies
10 small dry chilies
4 limes cut in wedges
cooking oil
3 quarts of water
Use two tamale pots
In one pot bring the water to a rolling boil and then turn down to a high simmer and place all the shrimp. While they are cooking start cutting up the vegetables.
In the other pot put enough oil to coat the bottom of the pot and turn on the heat. Add the potatoes to this pot first and stir so that they do not stick. Next add the onions. When the onions just start to glaze add the celery, then the cabbage.
Pull the shrimp out on to a large cookie sheet or serving tray so that they can begin to cool. In the shrimp pot add the tilapia chunks to cook.
Keep stirring the veggies so that they do not stick. Add the tomatoes, garlic and chilies.
Begin peeling the shrimp. Pull the tilapia out when it turns white. Pour the water/broth over the veggies and let it simmer for about 15 minutes.
Serve in a broad bowl and sqeeze a wedge of fresh lime over the soup just before you eat it.
This is so good with fresh cracked wheat rolls, french bread, or thick flour torillas.
Fish Soup
2 T minced garlic
2 pounds of Tilapia fillets cut in chunks
2 pounds medium raw shrimp
1 pound large raw shrimp
6 medium-sized Yukon Gold potaoes
1 medium head of cabbage cut in half and then cut in 6 large slices each
4 stalks of celery sliced
2 large yellow onions cut in half and each half cut in 3 sections
6 roma tomatoes cut in quarters
3 large dry chilies
10 small dry chilies
4 limes cut in wedges
cooking oil
3 quarts of water
Use two tamale pots
In one pot bring the water to a rolling boil and then turn down to a high simmer and place all the shrimp. While they are cooking start cutting up the vegetables.
In the other pot put enough oil to coat the bottom of the pot and turn on the heat. Add the potatoes to this pot first and stir so that they do not stick. Next add the onions. When the onions just start to glaze add the celery, then the cabbage.
Pull the shrimp out on to a large cookie sheet or serving tray so that they can begin to cool. In the shrimp pot add the tilapia chunks to cook.
Keep stirring the veggies so that they do not stick. Add the tomatoes, garlic and chilies.
Begin peeling the shrimp. Pull the tilapia out when it turns white. Pour the water/broth over the veggies and let it simmer for about 15 minutes.
Serve in a broad bowl and sqeeze a wedge of fresh lime over the soup just before you eat it.
This is so good with fresh cracked wheat rolls, french bread, or thick flour torillas.
Monday, June 22, 2009
Fajita Burritos
Tonight it was a mix of veggies and sauce. Here is what I put together:
I placed a cake pan on a cookie sheet. In a cake pan I placed 4 chicken breasts (bone in)and 1/2 cup water and covered the pan tightly with foil. I placed it in the oven at 425 degrees for 45 minutes.
I took the pan out and placed it to the side.
I placed the following in a common bowl to be added later
cut 3 medium sized brown onion in sections
2 red sweet bell peppers in long strips
1 green bell pepper in long strips
1 carton sliced raw mushrooms
In a large cast iron skillet I turned the heat on high and allowed the skillet to get hot before putting anything in it.
I placed 1 can of RoTel tomatoes with cilantro and lime in the skillet
Next I added 1 small can of sweet diced green chilies
I let the liquid in these reduce.
To this I added 1/2 teaspoon garlic powder
1/8 teaspoon dry red pepper flakes
skant amount a seasoned black pepper
Stir thoroughly
Add to this 3/4 cup White Zinfindel wine
Stir thoroughly
As the wine bubbles and slightly reduces begin adding the vegetables from the common bowl
Take two of the chicken breasts and remove the meat from the bone and cut in cubes
Stir into the hot vegetable mixture on the stove. Stir until the onion begins to glisten
Turn into burrito sized flour tortillas
Add cheese and salsa if you like............I like 'em plain in the tortilla. My husband dresses 'em up with 1/4 cup jack cheese and green chile salsa........Either way these are really good.
I placed a cake pan on a cookie sheet. In a cake pan I placed 4 chicken breasts (bone in)and 1/2 cup water and covered the pan tightly with foil. I placed it in the oven at 425 degrees for 45 minutes.
I took the pan out and placed it to the side.
I placed the following in a common bowl to be added later
cut 3 medium sized brown onion in sections
2 red sweet bell peppers in long strips
1 green bell pepper in long strips
1 carton sliced raw mushrooms
In a large cast iron skillet I turned the heat on high and allowed the skillet to get hot before putting anything in it.
I placed 1 can of RoTel tomatoes with cilantro and lime in the skillet
Next I added 1 small can of sweet diced green chilies
I let the liquid in these reduce.
To this I added 1/2 teaspoon garlic powder
1/8 teaspoon dry red pepper flakes
skant amount a seasoned black pepper
Stir thoroughly
Add to this 3/4 cup White Zinfindel wine
Stir thoroughly
As the wine bubbles and slightly reduces begin adding the vegetables from the common bowl
Take two of the chicken breasts and remove the meat from the bone and cut in cubes
Stir into the hot vegetable mixture on the stove. Stir until the onion begins to glisten
Turn into burrito sized flour tortillas
Add cheese and salsa if you like............I like 'em plain in the tortilla. My husband dresses 'em up with 1/4 cup jack cheese and green chile salsa........Either way these are really good.
Monday, June 8, 2009
Tortellini and Feta Salad
I hadn't made this salad for awhile so I whipped it up for dinner. It tastes light and good for those summer nights when you just don't want to heat up the house. Tonight I matched this salad with turkey italian sausage and a healthy serving of salad.
2 pkg dry Ronzini spinach tortellini
1 pkg of grape tomatoes (each tomato cut in half)
1 can of sliced black olives
1 pkg sliced fresh mushrooms, washed
1/2 cup fresh basil diced
1 pkg (6 oz) crumbled feta
Dressing:
Mix together
1/2 c olive oil
1 c rice vinegar
2 tsp garlic powder
Cook the tortellini until firm but still al dente. Rinse with cold water. Mix feta, basil, olives, mushrooms, & tomatoes. Add dressing and carefully stir pulling from the bottom to the top to thoroughly coat the salad. Refrigerate at least 30 minutes or more to let the flavors marry.
2 pkg dry Ronzini spinach tortellini
1 pkg of grape tomatoes (each tomato cut in half)
1 can of sliced black olives
1 pkg sliced fresh mushrooms, washed
1/2 cup fresh basil diced
1 pkg (6 oz) crumbled feta
Dressing:
Mix together
1/2 c olive oil
1 c rice vinegar
2 tsp garlic powder
Cook the tortellini until firm but still al dente. Rinse with cold water. Mix feta, basil, olives, mushrooms, & tomatoes. Add dressing and carefully stir pulling from the bottom to the top to thoroughly coat the salad. Refrigerate at least 30 minutes or more to let the flavors marry.
Wednesday, March 25, 2009
Monday, March 9, 2009
Chile Verde
Stater Bros. had Pork Butt on sale and my husband and I decided that Chile Verde belonged on the menu this week.
So this is how I make it
2 red onions coarsely chopped and placed in the bottom of my large Crockpot
2 cans of chile verde salsa (8oz each)
1 can Rotel tomatoes with lime and cilantro
1 4# pork butt
1/2 jar Old El Paso green chile salsa
1 tsp garlic salt
1 tsp seasoned black pepper
6 oz of canned whole sweet green chiles
1 T chopped fresh cilantro
Cook overnight on "low"
I always put the chile verde in glass bowls and place foil covered in the refrig. after it has cooked overnight.
After work: Steam some tortillas,cut up some cheese, sour cream, avacado, fresh tomatoes, onions...Put your glass bowl in the microwave for a couple of minutes..roll them up! Serve with refried beans and cactus!!Umm, Umm, good!
The sauce is great for wet burritos!
This is great for leftovers....it freezes well for a quick dinner for the future!
So this is how I make it
2 red onions coarsely chopped and placed in the bottom of my large Crockpot
2 cans of chile verde salsa (8oz each)
1 can Rotel tomatoes with lime and cilantro
1 4# pork butt
1/2 jar Old El Paso green chile salsa
1 tsp garlic salt
1 tsp seasoned black pepper
6 oz of canned whole sweet green chiles
1 T chopped fresh cilantro
Cook overnight on "low"
I always put the chile verde in glass bowls and place foil covered in the refrig. after it has cooked overnight.
After work: Steam some tortillas,cut up some cheese, sour cream, avacado, fresh tomatoes, onions...Put your glass bowl in the microwave for a couple of minutes..roll them up! Serve with refried beans and cactus!!Umm, Umm, good!
The sauce is great for wet burritos!
This is great for leftovers....it freezes well for a quick dinner for the future!
Wednesday, March 4, 2009
Monday, February 9, 2009
Friday, February 6, 2009
Sweet Potato and Ham Soup
I went to lunch today with a good friend of mine and we had incredible soup! It was a great day for it because the weather is cold. The fog is crawling down the mountains and the contrasting blue sky above is breath taking. We sat and talked like girls over our soup and salad. Anyhow the soup was so good I ran home and this is what I put together............Trust me it is good.
3 quarts of water
1 slice of thick-cut ham diced
Place in a dutch oven and turn on medium heat
Meanwhile, add these to your pot of water
3 Mexican green onions, sliced
3 large sweet potatoes, peeled and cut in chunks
1/2 cup uncooked yellow lentils
1 can sweet yellow corn with liquid
salt and pepper
1/4 tsp garlic salt
2 T parsley flakes
Bring to a low boil for 45 minutes.
Add 1 cup of frozen spinach
1 cup spinach penne pasta
3 T wild rice
1 cup crushed taco chips
Cook for 1 hour...........ummm!
3 quarts of water
1 slice of thick-cut ham diced
Place in a dutch oven and turn on medium heat
Meanwhile, add these to your pot of water
3 Mexican green onions, sliced
3 large sweet potatoes, peeled and cut in chunks
1/2 cup uncooked yellow lentils
1 can sweet yellow corn with liquid
salt and pepper
1/4 tsp garlic salt
2 T parsley flakes
Bring to a low boil for 45 minutes.
Add 1 cup of frozen spinach
1 cup spinach penne pasta
3 T wild rice
1 cup crushed taco chips
Cook for 1 hour...........ummm!
Monday, November 24, 2008
Saturday, November 22, 2008
Subscribe to:
Comments (Atom)